No Corkage Fee

mexicali

Take a look at Portofino Cucina Italiana

By Linda Kim

"When speaking about the future of the restaurant, Diego just bursts with all his hopes. So many recipes to unleash! Fresh pastas! Weekend Brunch"

BYOB because it’s free. That policy alone speaks to the practical mindset of Portofino Cucina Italiana’s restaurant owner, Diego Ortoli. This for- mer rock band member turned restauranteur invites you to an affordable and authentic Italian meal at his fabulous new addition to Gallery Row on the corner of 5th and Main. He doesn’t want to break your bank, and he definitely wants you to come again.

Deal seekers have already caught on to his “no corkage fee” policy, filling Portofino with large groups each weekend. The remnants of flowing libations and pleasurable parties past linger in the growing collection of empty wine bottles that line the wall of the restaurant. Even with the big parties though, Diego rarely leaves a crowd waiting outside for too long. The restaurant has plenty of space to accommodate diners without making people wait outside with some of the—shall we say—more vocal street residents of the neighborhood.

Charging no corkage fee is not the only bonus at Portofino Cucina Italiana. Diego believes that dining should be about good quality and good sense. BYOB is a part of this, but so is his desire to serve excellent Italian food at a reasonable price. The fi- let mignon, for example, is a mere $18 and, with the cioppino, the most expensive en- trée on the menu. A couple can easily eat a three-course meal while ordering the most expensive items on the menu for less than $100 between the both of them. You might be suspicious about the food with such low prices, but serving high quality, classic Italian meals is important to Diego. He just strives to do so without overcharging. If you ask Diego for recommendations on what to order from his menu, he will assure you that everything is “so good” and “so delicious,” with his thick accent betraying his native Italian roots.

Like so many transplants to LA, Diego came from Italy with his rock band, The Mænsion, to make it big. (He still sports a long ponytail from this past life.) He also worked in the restaurant industry for seven years, during and after his heavy metal days. He worked his way up to management and finally wanted to open his own place. Al- though not a chef by training, Diego knows real Italian food, the kind he grew up eating from his mother’s kitchen. He doesn’t have his mother’s garden here, but he seeks fresh ingredients that come as close as possible.

Portofino Cucina Italiana is Diego’s way of trying to bring the flavors of his home to the masses in LA. It’s not fine din- ing for only those who can afford it, nor does it serve adulterated “Italian style” American food of those chain restaurants. Portofino’s chefs are not celebrities, but they know and make simple Italian dishes well. Diego is very selective about who he hires for his kitchen. His chefs don’t make the crazy towers of food with foams and reductions. They make spaghetti with tomato sauce. They make food fit for regular, real Italian people and those who can appreciate the subtle flavors and textures of authentic Italian cuisine.

Diego opened Portofino Cucina Italiana last September with an ambitious eight- page menu of breakfast, lunch and dinner. He has scaled down since then to build a stronger client base before bringing out all that he has to offer. Sometimes good business sense takes precedence over passion for the products. When speaking about the future of the restaurant though, Diego just bursts with all his hopes. So many recipes to unleash! Fresh pastas! Weekend brunch! Until then, he invites you to bring your own bottle of wine to enjoy with his food. He’ll serve it to you for free.

Portofino Cucina Italiana is located at 464 S Main Street, and is open daily for lunch and dinner from 11:30am to 10pm. They do not have their license to serve alcohol yet so BYOB if you want wine with your meal. Check out portofinocucinaitaliana.com for menus and more information.


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